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Ekmek Turkish Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 19 Nov 2010 20:40:23 -0800
v110.n039.4
* Exported from MasterCook *

                             Ekmek Turkish Bread

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Ethnic                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2           cups  bread flour -- divided
       3/4           cup  water -- divided
    5          teaspoons  active dry yeast
    1           teaspoon  white sugar
    2               cups  warm water -- (110F/45C)
    6               cups  bread flour
    2          teaspoons  salt

Original Recipe Yield 2 loaves

1.  To make the starter: Place 1/2 cup flour and 1/4 cup water in a 
coverable bowl; stir well. Cover and let sit at room temperature 
overnight. The next day, add 1/2 cup flour and 1/4 cup water to the 
bowl. Cover and let sit at room temperature overnight. On the third 
day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let 
sit at room temperature overnight.

2.  To make the dough: In a large bowl, dissolve the yeast and sugar 
in the warm water. Let stand until creamy, about 10 minutes.

3.  Break the starter into small pieces and add it to the yeast 
mixture. Stir in 4 cups of flour and the salt. Stir in the remaining 
flour, 1/2 cup at a time, beating well after each addition. When the 
dough has pulled together, turn it out onto a lightly floured surface 
and knead until smooth and elastic, about 8 minutes. Sprinkle a 
little flour over the dough and then cover it with a dry cloth. Let 
it raise until double in size.

4.  Put the dough back onto a lightly floured work surface and punch 
out the air. Divide the dough in half and knead each piece for 2 to 3 
minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet 
pans with corn meal. Roll and stretch two loaf until they are 15x12" 
ovals. Dust the tops of the loaves with flour. Cover with a dry cloth 
and let raise in a warm place until doubled in size. Meanwhile, 
preheat oven to 425F (220C).

5.  Bake in preheated oven for 30 to 40 minutes. Mist with water 3 
times in the first 15 minutes. Loaves are done when their bottoms 
sound hollow when tapped. Let cool on wire racks before serving.


Source:
    "allrecipes.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 314 Calories; 1g Fat (4.4% 
calories from fat); 11g Protein; 63g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 359mg Sodium.  Exchanges: 4 Grain(Starch); 0 Lean Meat.

Serving Ideas : Ekmek is a light and slightly sour flatbread that 
tastes wonderful with Havarti cheese.

NOTES: It uses a starter which ferments for 4 days. I recommend using 
a pizza stone to bake the loaves on. If you've no pizza stone, cookie 
sheets will work also. The recipe seems complicated, but it's a lot 
easier than it appears.